Recipe courtesy: Saraya S Hegde's Cook Book 'Mangalorean Cuisine'
Mackerel is the most common fish available and consumed as staple food in the undivided coastal district of Dakshina Kannada in Karnataka State. Bunts are pioneers in fish and meat preparations with spicy tangy masalas.
Baked Bangude is one such preparation that is made with an aromatic spicy tangy masala coated on the fish and baked in an oven or in a thick bottomed vessel on slow fire. This consumes less oil and is a healthy alternative for fried fish. The fish thus gets infiltrated with all the goodness of the masala and becomes stiff and dry, tastes heavenly and goes well with brown rice Congi or with fish curry rice.
Ingredients:
1. Bangude Fish(Mackerels) - 12
2. Red short chillies - 25-30
3. Coriander seeds - 2 Tbsp
4. Cummin seeds - 1 Tsp
5. Fenugreek seeds - 1 Tsp
6. Caraway seeds(Oama) - A pinch(Optional)
7. Peppercorns - 2 Tsp
8. Turmeric powder - 2 Tsp
9. Garlic - 6-8 Flakes
10. Tamarind - Size of 3 small lemons
11. Salt - To taste
12. Asafotoeda(Hing) - A pinch(Optional)
13. Green Chillies - 10-12 chopped(Optional)
14. Ginger - 2" piece chopped
15. Garlic - 1 full pod crushed
16. Coconut oil - 4 Tsp
Method:
Roast masala ingredients from 2 to 7 and then grind together with ingredients from 8 to 11 to a fine paste, adding as little water as possible.
Add a pinch of hing if you desire while grinding. Keep this masala aside.
Mix the chopped green chillies, ginger and garlic in coconut oil. Add this to the masala.
Clean the mackerels and make 2-3 horizontal slits on both sides of each.
Coat the mackerels with the masala and keep them in a flat greased vessel and bake them at 150° C for 15-20 mins or so, till done.
We arranged them on a nonstick pan, covered and cooked them on low flame till done.
Serve with lemon wedges.
Mackerel is the most common fish available and consumed as staple food in the undivided coastal district of Dakshina Kannada in Karnataka State. Bunts are pioneers in fish and meat preparations with spicy tangy masalas.
Baked Bangude is one such preparation that is made with an aromatic spicy tangy masala coated on the fish and baked in an oven or in a thick bottomed vessel on slow fire. This consumes less oil and is a healthy alternative for fried fish. The fish thus gets infiltrated with all the goodness of the masala and becomes stiff and dry, tastes heavenly and goes well with brown rice Congi or with fish curry rice.
1. Bangude Fish(Mackerels) - 12
2. Red short chillies - 25-30
3. Coriander seeds - 2 Tbsp
4. Cummin seeds - 1 Tsp
5. Fenugreek seeds - 1 Tsp
6. Caraway seeds(Oama) - A pinch(Optional)
7. Peppercorns - 2 Tsp
8. Turmeric powder - 2 Tsp
9. Garlic - 6-8 Flakes
10. Tamarind - Size of 3 small lemons
11. Salt - To taste
12. Asafotoeda(Hing) - A pinch(Optional)
13. Green Chillies - 10-12 chopped(Optional)
14. Ginger - 2" piece chopped
15. Garlic - 1 full pod crushed
16. Coconut oil - 4 Tsp
Method:
Roast masala ingredients from 2 to 7 and then grind together with ingredients from 8 to 11 to a fine paste, adding as little water as possible.
Add a pinch of hing if you desire while grinding. Keep this masala aside.
Mix the chopped green chillies, ginger and garlic in coconut oil. Add this to the masala.
Clean the mackerels and make 2-3 horizontal slits on both sides of each.
Coat the mackerels with the masala and keep them in a flat greased vessel and bake them at 150° C for 15-20 mins or so, till done.
We arranged them on a nonstick pan, covered and cooked them on low flame till done.
Serve with lemon wedges.
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